Tex-Mex Breakfast Wraps

In large skillet set over medium-high heat, cook chorizo, stirring occasionally, for 8 to 10 minutes or until browned and cooked through.

Meanwhile, in large bowl, whisk together eggs, 1 tbsp water, salt and pepper.

In large nonstick skillet set over medium heat, melt butter. Add jalapeño, onion, tomato and cilantro; cook, stirring occasionally, for 4 to 5 minutes or until softened. Pour eggs mixture into skillet. Cook, stirring frequently, for 5 to 8 minutes or until eggs are set and soft curds have formed.

Warm tortillas according to package directions.

Spoon scrambled eggs mixture down center of each tortilla. Top with chorizo, Cheddar, avocado and pico de gallo. Fold in sides, then fold bottom of wraps over filling and roll up tightly.

Substitute chorizo with your favorite breakfast sausage if preferred.